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Not Your Grandma’s Pot Pie

So the last couple days its been on and off rain, here in Dallas. I personally prefer the weather change to sunshine, but am probably in the select few. Pulling on my green Chameau’s, I ventured over to the grocery store to buy: butter & chicken broth for this amazing homemade pot pie recipe I found in a 2012 Southern Living. (I’d love to say the recipe has “been in the family”, but I’m all about giving cred’s where they belong). Although the original recipe feeds up to 8 people, I have cut most ingredients in half, and added additional spices where needed, thus making it feed 4-5. Your family, or just the two of you, will LOVE this. Make sure and keep leftovers for the next nights dinner!

HANDS on time: 50 minutes. TOTAL time: 1 hr. 30 minutes

First Recipe: Chicken Pot Pie Filling.

The second: Homemade Cheddar & Bacon Biscuits that are placed on top of the Pot Pie Filling and then Baked.

Chicken Pie Filling:

3 tablespoons butter

2 and 2/3 tablespoon all-purpose flour

3/4 cup of chicken broth

3/4 cup milk

2 teaspoons Creole seasoning

1 teaspoon sea salt

1 tablespoon butter

1/2 of large sweet onion, diced

2 cups shredded cooked chicken

1 cup of frozen cubed hash browns

1/2 cup chopped or shredded/matchstick carrots

1/2 cup frozen small sweet peas

Preheat oven to 425

Melt 3 tablespoons butter in large saucepan over medium heat; add all purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 4 to 6 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning and salt. Set aside.

Melt 1 tablespoon butter in 2nd large saucepan over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender. Stir in already shredded/cooked chicken, and next 4 ingredients.

4. Now take sauce in first saucepan and add to chicken/vegetable mixture.

5. After completely stirring sauce with chicken/vegetable mixture…Spoon filling into lightly greased baking dish and set to side. You are now ready to start on your biscuits.

Homemade Bacon-Cheddar Biscuits

1/4 cup cold butter that has been cut into 1/2 inch cubes

1 cup self-rising flour

3/4 cup shredded sharp cheddar cheese

1/4 cup finely chopped cooked bacon

2 Tbsp. chopped fresh chives

1/2 cup whipping cream

Cut 1/4 cup cold butter into 1/2 inch cubes.

Put them into a bowl holding 1 cup of self-rising flour. Blend with a fork until crumbly and mixture resembles small peas.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter (I just used a water glass- around the rim! lol) to form 6-8 biscuits.

Bake Chicken Pie Filling at 425 for 15 minutes

Remove from Oven, and arrange biscuits on top of hot chicken mixture.

Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.

Reblogged this on The Daily Muse and commented:
This chicken pie sounds so good I need to save it to my blog in case it gets lost amongst my favourites. It is certainly a recipe that I will make. Thanks ‘Mrs’s for letting me reblog 🙂

Reblogged this on Food Glorious Food and commented:
This chicken pie sounds so good I need to save it to my blog in case it gets lost amongst my favourites. It is certainly a recipe that I will make. Thanks ‘Mrs’s for letting me reblog 🙂